method for processing oat grains having an initial moisture content, method for promoting maillard reactions in oat grains, method for producing a toasted oat grain flavor with minimal lipid oxidation and method for processing oat grains having a moisture content initial water

摘要

method for processing oat grains having an initial moisture content, method for promoting maillard reactions in oat grains, method for producing a roasted flavor in oat grains with minimal lipid oxidation, and method for processing oat grains having a moisture content. initial water. The present invention relates to processes dictated by increasing solution mobility, solution concentration and / or solution kinetics with respect to at least single sugars within the grain to increase the availability of single sugars to react with nitrogen containing compounds. , in particular amino acids. Improved control over the thermal stability of each grain is provided by intensifying the removal of thermal energy from the individual grains during malilard reactions. Preferred processes include raising the moisture content of the beans to a level sufficient to solubilize by dry heating and evaporating at least a sufficient amount of simple sugars present in the grain to yield, after dry drying and evaporation, a mrp 242 34 ppb approximately and a value (mrp / lop) x 100 242 6.0. The beans are dried under a forced atmosphere having a temperature of approximately 94 ° C. Full reaction and drying can be achieved in as little as 8 to 30 minutes. Thermally contoured reaction and drying rates may include approximately 0.5 to 3 wt% moisture loss per minute. Improved roasted-flavored oat grains are made according to these processes, including oat grains having a mrp value within a range of approximately 100 to 2300 ppb and one (mrp / lop) x 100 having a corresponding range of approximately 11 to 500.